Cocoa butter equivalent from enzymatic interesterification of tea seed oil and fatty acid methyl esters

Wang, Haixiong; Ho, Chi‐Tang; Weng, Xinchu

doi:10.1016/j.foodchem.2005.04.029

Cited by 73 publications

(50 citation statements)

References 5 publications

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“…One of the most peculiar composition characteristics of cocoa butter is the major presence of 2-oleyl-glycerol TAGs of palmitic and stearic acids, which occur as symmetrical molecules containing one unsaturated fatty acid at the central position. Information on quantitative differences in this distribution, for the same kind of sample, is rarely found in the literature (Segall et al, 2005;Wang et al, 2006). The results in Table 3 indicate that, for cocoa butter, the sn-2 position is predominantly characterized by thepresence of unsaturated fatty acids, especially oleic (C18:1) and linoleic (C18:2) acids.…”

Section: Regiospecific Distributionmentioning

confidence: 88%

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

Ribeiro¹,

Silva²,

Gioielli³

et al. 2012

Grasas y Aceites

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79resumen Propiedades físico-químicas de la manteca de cacao de Brasil y mezclas industriales. Parte I -Composición química, contenido de grasa sólida y consistencia.En este trabajo se presenta un estudio comparativo de las propiedades primarias de mantecas de cacao, representativas de las mezclas industriales, y de la manteca de cacao original de diferentes zonas geográficas de Brasil. Las muestras fueron evaluadas de acuerdo a la composición de ácidos grasos, composición de triglicéridos, distribución de los áci-dos grasos en las moléculas de triglicéridos, punto de fusión, contenido de grasa sólida y consistencia. Los resultados permitieron diferenciar las muestras por su composición quími-ca, propiedades de resistencia térmica, características de dureza, así como en materia de adecuaciones tecnológicas y los usos potenciales en las regiones de clima tropical. A comparative study of the primary properties of six cocoa butter samples, representative of industrial blends and cocoa butter extracted from fruits cultivated in different geographical areas in Brazil is presented. The samples were evaluated according to fatty acid composition, triacylglycerol composition, regiospecific distribution, melting point, solid fat content and consistency. The results allowed for differentiating the samples according to their chemical compositions, thermal resistance properties, hardness characteristics, as well as technological adequacies and potential use in regions with tropical climates. PALABRAS CLAVE: Composición química -Contenido de grasa sólida -Dureza -Manteca de cacao -Punto de fusión -Resistencia térmica.

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Section: Regiospecific Distributionmentioning

confidence: 88%

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

Ribeiro¹,

Silva²,

Gioielli³

et al. 2012

Grasas y Aceites

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show abstract

“…Cocoa butter (CB) is a unique fat that is highly appreciated because of its physicochemical characteristics but limited supply and large demand lead to a quite high price [4]. Transformation of lowcost fats and oil triacyglycerid through enzymatic interestrification to develop cocoa butter substitute or equivalent has been carried out.…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Pretreatment on the Oil Yield of Mango Seeds for the Synthesis of a Cocoa Butter Substitute

Momeny¹

2017

J Food Process Technol

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“…The transformation of low-cost fats and oils through chemical and enzymatic interesterification processes as well as fractionation have been used to produce CBE (Tchobo et al 2009). For example, CBEs have been produced through enzymatic interesterification of palm oil mid-fraction (PMF) with stearic acid (Undurraga et al 2001), of tea seed oil with methyl palmitate and methyl stearate (Wang et al 2006) and of Pentadesma butyracea butter with ethyl palmitate (Tchobo et al 2009). In these works, the effect of several parameters such as initial ratio of fatty acid-fat, initial humidity of the enzyme preparation and the enzyme-substrate ratio were studied.…”

Section: Introductionmentioning

confidence: 99%

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

2012

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Cocoa butter equivalent (CBE) was produced from a blend of mango kernel fat (MKF) and palm oil mid-fraction (PMF). Five fat blends with different ratios of MKF/PMF (90/10, 80/20, 70/30, 60/40 and 50/50 (%wt)) and pure MKF, PMF and cocoa butter (CB) were characterized. Similar to CB, all fat blends contained palmitic (P), stearic (S) and oleic (O) acids as the main fatty acid components. The triglyceride compositions of all blends were significantly different from CB. However, blend 80/20, which contained higher content of SOS, similar content of POP and lower content of POS compared to CB, exhibited a slip melting point, crystallization and melting behavior most similar to CB and hence it was recommended as CBE. The chosen CBE was then mixed with CB in a ratio of 1:5.64 (wt), mimicking that of typical dark chocolate where 5 % of CBE is added to the finished product. The crystallization behavior, the crystal morphology and bloom behavior of the mixture was investigated and was found to be not significantly different from CB.

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Cocoa butter equivalent from enzymatic interesterification of tea seed oil and fatty acid methyl esters

Cited by 73 publications

References 5 publications

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

Effect of Microwave Pretreatment on the Oil Yield of Mango Seeds for the Synthesis of a Cocoa Butter Substitute

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

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